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This fourme d'Ambert fermière AOP is incredible, terribly smooth it has taste without being strong.

Here is our favorite of the year.

This young producer has just launched and we have been waiting for him for a long time.

This is a PDO cheese made from pasteurized cow's milk of about 2.5kg with 25% fat on finished product.

It is part of the blue cheese family.

It's penetrating cellar smell gives way to a pronounced, fruity taste.
It's tasting period is throughout the year

This cheese is probably one of the oldest in France. Its first traces go back to around the VII^th when it was owed by serfs to the lord for part of the tithe. It was traditionally produced in the summer pasture areas of the Hautes Chaumes of the Forez mountains under the name of fourme de Pierre sur Haute. It was under this name that the cheese was given a label from 1940.

The difference between Ambert and Montbrison fourmes lies mainly in the current draining and salting techniques:

• The fourme d'Ambert undergoes reduced draining and salting with dry salt on the surface or by brine. It is more marbled and has a slightly bloomy rind;
• Fourme de Montbrison undergoes pre-draining, grinding and salting in the mass of the curd; its drying phase is carried out lying down in spruce gutters. It has a red-orange rind and is softer, less marbled.

Every two years, on the first weekend of August, the Fourmo'folies take place in Ambert, which celebrate the Fourme d'Ambert PDO.